July 20, 1955 Ham Mousse, Sally Lunn Bread, Pineapple Parfait Pie, Sweet Watermelon Pickles

Summer Supper

Ham Mousse

Potato Sticks      Garden Relishes

Sally Lunn Bread

Pineapple Parfait Pie

Beverage

Ham Mousse

2 c. cooked ham, ground
1/2 c. celery, finely chopped
1/4 c. green pepper, finely chopped
1/4 c. green olives, finely chopped
1/2 c. mayonnaise
1/2 t. salt
1/2 t. paprika
Dash cayenne
1 T.unflavored gelatin
1/4 c. cold water and 1/4 c. hot water
1 c. whipping cream, whipped

Combine ham, celery, olives, and mayonnaise. Add salt, paprika, mustard and cayenne.  Soften gelatin in cold water, dissolve in hot water. Add to meat mixture. Fold in whipped cream. Pour into oiled 1 1/2 quart mold, chill thoroughly. Serves 8 to 10.

Sally Lunn Bread

1 c. milk
4 T. butter
3 T. sugar
1/2 t. salt
1 yeast cake
1/4 c. lukewarm water
3 eggs, well beaten
3 c. flour

Scald milk, add butter, sugar and salt. Cool to lukewarm. Add yeast dissolved in lukewarm water. eggs and beat well. Stir in flour. Cover let rise until light. Fill buttered angel food cake pan. Let rise until double (about 1 hour). Bake at 375 degrees 50 to 60 minutes. Invert pan on cooling pan as soon as it comes from the oven. Serve warm. If desired, sprinkle sugar over top of cake just before baking.

Note: This recipe was brought to Virginia by colonial settlers from England and has become a favorite American recipe.

Pineapple Parfait Pie

From June Better Homes and Gardens

1 9-oz. can crushed pineapple
1 package lemon flavored gelatin
1/2 c. cold water
2 T. lemon juice
1 pint vanilla ice cream
1 9-inch baked pastry shell
Whipped cream and pineapple slices

Drain pineapple and add enough water to syrup to make 1 c. Heat syrup to boiling; add to gelatin; stir till dissolved. Add cold water, lemon juice. Cut ice cream into 6 pieces; add to liquid, stir until melted. Chill until mixture begins to set. Fold in pineapple; pour into cooled pastry shell, chill until firm. Trim with whipped cream and pineapple slices if desired.


For your pickle jar:

Sweet Watermelon Pickles

7 pounds cubed watermelon rind
2 c. water
2 c. vinegar
3 1/2 pounds sugar
1/2 t. oil of cinnamon
1/2 t. oil of cloves

Cover rind with water. Cook until you can pierce rind easily with a fork. Make a sirup of water, vinegar, sugar and oils. Pour syrup over rind and let stand overnight. Next morning pour off sirup and bring to a boil. Pour over rind. Repeat procedure 2 more times. Turn into sterilized jars. Makes 8 pints.

Note: To make a crisp pickle, soak rind first for 2 1/2 hours in 3 quarts water mixed with 3 T. slacked lime. Drain off lime water before adding water to cook.

Note: This recipe may be used for Cantaloups also.